Prep 5 mins
Cook 10 mins
I have been making these pralines for 20 years. They are creamy, not sticky, and do not have that gritty sugar texture.
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 pinch salt
- 2 tablespoons butter or 2 tablespoons margarine
- 2 1⁄2 cups pecan halves
- Combine in a large pan the sugar, soda, buttermilk and salt.
- Cook briskly, stirring occasionally, for 5 minutes.
- Add butter and pecans.
- Cook for approximately 5 minutes more, or until mixture reaches softball stage (234ºF).
- Remove from heat and beat until just creamy.
- Drop by spoonsful onto waxed paper.
- Store in airtight containers.
- NOTE: If you put newspapers under the waxed paper, it is easier to remove candy without breaking.
Authentic, buttermilk pralines. These turned out perfect. Note: I made these on a rainy day and it took at least 10 minutes for my mixture to hit 234 after adding the pecans and butter. Also, I stirred constantly to make sure the pecans didn't burn.
While this might not sound good to you...Guys LOVE this...to the listed recipe, add 1 seeded/diced jalapeno( I chop my extremely small)...This give a hint of kick to the sugary delight of the candy...Hope you like it as much as we have...
Very disappointed in this recipe. If you want pecan sauce then this is for you. I followed the directions exactly and they never set up. Expensive flop in my kitchen.